
CURRIED CRAB AND DUMPLINGS
INGREDIENTS
3 — cloves garlic, chopped
1 — bunch coriander (parsley)
1 — tomato, chopped
1 bunch — chive. chopped
1 — inch fresh ginger, chopped
1— Onion, chopped
1— sprig thyme, chopped
1— hot pepper, chopped
1 tbsp — curry powder
1¾ cup — lager beer
1 tsp — sugar
1 tsp — salt
½ tsp — black pepper
1 cup — water
Dumplings
1 lb — flour plain
1 tsp — sugar
1 tsp — salt
water to mix to a dough
DIRECTIONS
1 Put crab into the freezer for about 30/60 minutes to dull their senses.
2 Take off the top shell with a knife and split the crabs in two and clean everything soft away until you’re left with two halves.
3 Crack the large claws (called gundies in Trinidad) with a rock or pestle.
4 After a time for the seasoning to get into the meat (at least 2 hours but can be overnight).
5 Heat oil in a pot and add 1 tbsp. curry powder mixed to a paste with water. Let cook down a little to gain fragrance and then add the crab and stir gently.
6 After about 5 minutes add a cup of lager beer, water and coconut milk. About maybe a pint or so all together, enough to cover.
7 Add sugar. Turn down heat and simmer for twenty minutes, uncover and reduce at high heat until gravy thickens, also add a bit more coriander chopped.
Dumplings
While the crab is cooking, take a pound of plain flour and add 1 tsp salt and 1 tsp sugar, mix with water to form a firm dough. roll to a cylinder about 1-5 inches and slice into pieces to make about 10-12 dumplings. Add to boiling salted water and boil for 20 minutes then drain.
APPROXIMATE MACROS PER SERVING: 250 G CALORIES ■ 2 G PROTEIN ■ 3 G CARBS ■ 5 G FAT
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